Monday, November 24, 2014
This week is going to be a bit crazy, so I thought I'd do something different for my menu. Instead of posting my menu for this week, I thought I'd post what we ACTUALLY ate last week. I kind of stuck to my menu.
So, here you go...what we ACTUALLY ate last week for dinner:
Tuesday: homemade pizza
Wednesday: chicken tetrazinni
Thursday: crockpot kalua pork, coconut rice
Friday: waffles using my light and fluffy pancake mix
Saturday: frito pies
Sunday: orange chicken with scotcharoos and brownies for dessert (the kids wanted brownies, but I wanted to use up the rice krispies that were lying around in the pantry). Yum!
All righty...what are you making this week? I'd love to hear what you're having for Thanksgiving! You can see my Thanksgiving favorites on my sidebar.
Saturday, November 22, 2014
Hi guys! First thing this morning....announcing the winner of the WhirleyPop giveaway.
Random.org generated me a number.
And the winner is....Keri! the winning comment was #34, "I already liked you on Facebook."
Thanks everyone for joining in the giveaway fun! I loved that I know everyone personally that entered.
Thanks for being my blogging friends and friends in real life too.
Have a great weekend!
Friday, November 21, 2014
First thing...my Whirley Pop giveaway ends TONIGHT at midnight. I'll pick a winner in the morning. Don't forget to enter.
kettlecorn that was INHALED in minutes by six hungry boys having a playdate.
Have you started having holiday cookie exchanges with your friends yet? I went to one last night with ladies at church. I made seven layer bars, which are always a favorite.
This week I've done a bit of baking, kind of just using whatever I have in my cupboards and freezer.
I had some coconut and random baking chips and nuts to use up, so besides making seven layer bars I also made sweet and salty granola. I've been eating it for breakfast every morning on vanilla yogurt. It's super yummy!
I've actually made dinner every night this week (which is good for me, especially since things have been super busy and crazy at my house lately). My daughter is in a play, Willy Wonka, and her performances are tonight and tomorrow. They've been having crazy long rehearsals every day this week. I've had to either have dinner ready for her to take to rehearsals right after school or take it to her at 6:00. I think she was impressed that we had a real dinner every night, not cereal. :)
I cleaned my oven yesterday and boy was it stinky! I made a double batch of banana bread to make my house smell a little better and to feed the kiddos a snack after school. And I got to use up the mashed bananas that I've had stashed in the freezer.
I took my kids to see Big Hero 6 last week. I was really surprised that I liked it so much. I thought it was cute. Have you seen it?
Did you notice my favorite Thanksgiving recipe pictures with links on my sidebar?
We have some big things going on at my house. I'll share more next week. Crazy, big, sad and exciting changes. :)
Have a great weekend! Check back tomorrow to you see if you won the Whirley Pop. Your chances are pretty good. :)
Thursday, November 20, 2014
That being said, my family loved this pasta dish. They even gave me the go ahead to make it again. They loved the chicken and noodles. And I got to eat all the mushrooms and artichokes, which was okay with me.
Don't leave the artichokes and mushrooms out. They add yummy flavor to the sauce. You just don't have to make the haters at your house eat them.
These noodles actual taste yummier as leftovers, so this is a great make ahead dish. Make it in the morning and let the flavors intensify in the fridge until you warm it back up at dinnertime.
- 2 or 3 boneless skinless chicken breasts, cut into pieces or strips
- olive oil
- 2 cloves fresh minced garlic
- 1 Tbsp. Italian seasoning
- 1 small can mushrooms (or use fresh and add 1/2 c. chicken broth)
- 1/4 c. white wine vinegar
- 1 jar artichoke hearts with liquid
- cooked pasta (like angel hair or spaghetti)
- Brown chicken pieces in a little olive oil at medium high heat with fresh minced garlic.
- Once brown, reduce heat until cooked through.
- Add Italian seasoning, mushrooms with liquid, vinegar and artichoke hearts (with liquid).
- Cook over low heat about 15 to 20 minutes or until sauce reduces a bit.
- Cook pasta according to package directions, drain and add to chicken/sauce mixture. Toss until well coated and serve.
- (Even better the next day, so feel free to make it ahead of time.)
Tuesday, November 18, 2014
However my kids aren't really into eating mat wrapped in lettuce, so I adapted the recipe to fit into their food comfort zone. Meat and rice.
I've combined the same flavors into a slow cooker version of Korean Fire Meat. The meat marinates while it slow cooks in a mixture of soy sauce, sugar, sesame oil and garlic.
I've been making this for a long time. It's a fun way to slow cook a beef roast. We eat it on rice topped with a little of the marinade broth, toasted sesame seeds and sliced green onions. Or you can wrap the meat in a lettuce leaf, like traditional Korean Fire Meat.
And the best part is it takes only a few minutes to prep and you have a yummy dinner waiting for you later that day. A great Sunday dinner idea!
- 2 - 3 lb beef roast
- 1/3 c. granulated sugar
- 1/2 c. soy sauce
- 1/2 c. beef broth
- 1.5 Tbsp. sesame oil
- 3 garlic cloves, minced
- 2 T. Tbsp. sesame seeds, lightly toasted
- thinly sliced green onion
- Pat roast dry and sprinkle with sugar (using more if you have a large roast and less if you have smaller roast). It just needs to have a layer of sugar over the top. Place roast in slow cooker.
- Mix together soy sauce, beef broth, sesame oil and garlic cloves. Pour over beef into slow cooker.
- Cook on low for 8 hours or until beef shreds easily.
- Shred meat and pour some broth mixture over it, so it's not dry.
- Top with lightly toasted sesame seeds and sliced green onion.
- Serve over steamed rice or wrap in a lettuce leaf.
Monday, November 17, 2014
Wednesday: chicken strips and baked fries
Saturday: frito pies
What are you making this week? I love it when you share! Have a great day!